Salmon fillet with braised cabbage & chorizo

May 2, 2013

This article was written for Annabel & Grace, which is now part of Rest Less.

DSC_0306My adorable husband is not exactly easy to please when it comes to the food he eats. He is used to wonderful restaurants and adores his food. And, to be honest, I am no Masterchef contestant. I need simple, easy, fast recipes. So when he declared this dish “perfect”, I knew I was on to an absolute winner.  Mind you, he absolutely loves cabbage.


Salmon fillet with braised cabbage & chorizo


2 salmon fillets, skin on

Tbspn olive oil

Chorizo – as much as you like

Garlic clove, finely chopped

Tbsp butter

Half head green cabbage, shredded

1 tbspn capers

Sprig of thyme

Juice of half a lemon



Drizzle teaspoon of olive oil into a large frying pan, and when hot, add salmon fillets skin side down. When skin golden and crispy, turn over and cook for a couple of minutes (until the centre is just cooked).  Remove and keep warm.

Add rest of olive oil into the pan and gently fry the chorizo and garlic until starting to brown.

Add the cabbage and cook gently, stirring, for 3 – 5 minutes until it is cooked but still al dente. Then stir in the butter, capers, thyme and lemon juice.

Divide the cabbage mixture between two warmed plates, top with the salmon fillets and get munching.

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